Vegetarian: Pasta: Mushroom, Tomato and Herb Spaghetti

A delicious, unique combination of flavors marks this quick-and-easy recipe.

Author: Fresh Finesse. Recipe adapted by CalorieKing
Date: September 08, 2009

Serves: 4 person(s)

Preparation Time: 10 mins
Cooking Time: 12 mins

Ingredients:

8 oz dried spaghetti
2 sprays of cooking spray
1 lb mushrooms, thickly sliced
2 cloves garlic, crushed
3/4 cup fat-free sundried tomatoes, chopped (1.5 oz)
3 1/2 oz pitted green olives, chopped (about 18 olives)
1/3 cup chopped fresh flat leafed parsley
1/2 cup grated reduced-fat parmesan cheese
1 pinch black pepper

Directions:

Cook spaghetti in a large saucepan of boiling water, following package directions, cooking until just done, al dente.

Meanwhile, lightly coat large frying pan with cooking spray and heat pan over high heat. Add mushrooms and garlic and cook, stirring often, for 4 minutes or until mushrooms are tender.

Drain spaghetti and return to the saucepan. Add mushroom mixture, tomatoes, olives, and parsley. Toss gently over low heat for 2 minutes or until heated through. Remove from heat.

Add Parmesan cheese, season with black pepper. Toss well to combine. Serve immediately.

Variations:

Feta-stuffed olives, available from the deli, or any kind of olive can be substituted for green olives.

Variations are not included in the nutritional analysis.